Work

Wheat bread biofortification with rootlets, a malting by‐product

Year: 2013

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.6059

Authors: Deborah M Waters, Wilma Kingston, Fritz Jacob, Jean Titze, Elke K Arendt, Emanuele Zannini

Institutions: National University of Ireland, University College Cork

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1921147076

FWCI: 0.567

Cites: 39

Cited by: 37

Related to: 10